Beef and Chorizo Chili

Courtesy of The Beef Checkoff

Servings: 4
Prep Time: 10 Min.
Cook Time: 25 Min.

* 1 lb. ground beef (95% lean)
* 7 to 8 oz. beef chorizo
* 1 1/2 c. chopped white onions
* 2 to 4 medium serrano peppers, chopped
* 2 Tbsp. ground ancho chile powder or regular chili powder
* 2 Tbsp. masa harina or corn meal
* 1 Tbsp. dried Mexican or regular oregano leaves, crushed
* 1 tsp. salt
* 2 cans (15 oz. each) garbanzo beans or pinto beans, rinsed, drained
* 1 can (28 oz.) diced tomatoes, undrained
* hot cooked rice (optional)

Toppings:
* sliced radishes, crumbled queso fresco, dairy sour cream, sliced green onions,

1. Heat large nonstick skillet over medium heat until hot. Add ground beef, chorizo, onions and peppers; cook 8 to 10 min., breaking into 3/4-in. crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet.
2. Add chili powder, masa harina, oregano and salt; cook and stir 1 min. Stir in beans and tomatoes; bring to a boil. Reduce heat; cover and simmer 15 min. Remove from heat; let stand 5 min. before serving.
3. Serve over rice with toppings, if desired.

* Nutrition information per serving using 95% lean ground beef

* Recipe Courtesy of The Beef Checkoff

Calories: 646;   Total Fat: 29g;   Saturated Fat: 10g;   Cholesterol: 119mg;   Total Carbs: 47g;   Fiber: 9g;   Protein: 50g;   Sodium: 2455mg;